Step 1: Dice the candied fruit and macerate in a water glass of amber rum with the currants. Let the flavors infuse deeply.
Step 2: For the ice cream base, whisk powdered sugar with egg yolks until smooth. Stir in the shot glass of white rum and scraped seeds from the vanilla pod.
Step 3: Chill the base in the refrigerator for 1 hour.
Step 4: Fold the chilled base into the macerated fruits. Freeze for 2 hours until set.
Serve: Scoop into individual cups. Pro tip: Drizzle with hot chocolate sauce for an indulgent finish.
